ಉಡುಪಿಯ ಗಟ್ಟಿ ವಡೆ /ಅಕ್ಕಿ ವಡೆ/ Boiled Rice and Rice flour Vada.

These Rice Vadas are very famous and yummy. You go on munch these vadas and get pulled to pop one more.

These Vadas are prepared using Kocchaakki, rice flour or rice, coconut and salt.

Let me 

Things Needed :

Boiled Rice : 1 Cup

Rice flour (Raw Rice flour) : 1 Cup or little more 

Butter :1 Tbs

Coconut gratings : 1 Cup

Salt : To taste.

Oil : 2 Cups : To Fry

Method :

Wash and soak boiled rice for 4 to 5 hours. (In plain water)

Grind it with 1/2 cup of coconut and take it out from the mixi jar.

Add rice flour, remaining coconut, salt and mix it well.

Keep oil for heating. Let it get hot. \

Kneed the rice vada dough nicely and divide them into small portion.

Take a small portion of the dough and pat on your hand and fry in hot oil.

Fry on both side till it is cooked.

Take it out to a kitchen tissue and repeat the same with remaining dough.

Gatti Vada is ready to serve or eat.

Note :

Do not add much water while grinding boiled rice.

Adding more coconut adds to the taste. 

Do not add lots of butter. It might break while frying.

You can also add little jeera while mixing the dough.

Time :

Soaking Rice 5 hours  + grinding 10 minutes + frying 20 minutes.

20 to 25 Vadas can be prepared. (According to size).

ಸುಲಭದಲ್ಲಿ ಕಜ್ಜಾಯ/ಅತಿರಸ/ಅತ್ರಾಸ ಮಾಡಿ ನೋಡಿ

Preparing Kajjaya/ Athirasa/ Atrasa is very easy and please do watch this video and you will be surprised and definitely you will prepare it. 

Things needed :

Raw rice/Dosa Rice : 2 Cup

Jaggery (powdered) : 1 Cup

Sesame seeds : 1 Tb

Oil to fry : 1 Cup or little more

Cardamom : 3 to 4 Pods

Method :

1. Wash and soak rice for 24 hours. Yes it has to be soaked for twenty four hours.

2. Then wash it again, drain it and spread it on a towel inside the home.

3. Let it dry for a while. (1 hour will do). By the time dry roast sesame seeds. 

4. See that it does not dry completely. The moisture should be there.

5. Dry grind and sieve it. Fine powder it should be.

6. Dry grind the rava consistency rice powder again to be powder. Sieve it again.

7. Now the rice powder is ready. 

8. Keep a pan on the fire and put 1/2 cup of water or little less than 1/2 cup. Add Jaggery to it.

9. See that it is completely melt and turn as little more than one string consistency.

10. To check the consistency of jaggery keep little water in a cup. Put a drop of jaggery drop in it.

It should not melt in water. It should stay as a drop but thick.

11. Now add sieved rice flour and sesame seeds. Mix it well in jaggery. Put off the fire.

12. Take out the pan from fire and keep it aside. Add 1 tbs of ghee and mix it nicely. 

13. Let it cool down. Mix it well and kneed the dough nicely.

14. Divide the dough into small portions and kneed each portion nicely and bring it to a ball shape.

15. Keep a pan and put oil to pan. Heat it. 

16. Take a small portion and pat it on your palm or oil spread plastic can be used to pat the Atrasa as little big.

17. Put this Atrasa in medium hot oil and fry on both sides till it turns golden brown.

18. Remove it from the oil and put it on a kitchen tissue. So that extra oil is absorbed.

19. Atrasa is ready to serve or to eat. 

20. It is nice to eat on next day.

Pumpkin Curry (Without Dal ) / ಹಸಿ ಹುಳಿ)

Pumpkin is one of the handy vegetable and we do prepare varieties of dishes.

I have prepared different curries and the posted in my blog. Here is one more curry using Pumpkin. It has no dal and the spices are not roasted. Try this curry surely you all will like it I am sure.
I have used Pumpkin, coriander seeds, jeera/cumin seeds, red byadagi chilly, little coconut and little tamarind pulp.
Pumpkin can be kept for a long time and it can be used. People do bake this vegetable and have it. We Indians use in our cooking.
Let us the recipe Now :

No Onion - No Garlic Pumpkin Curry 

Ingredients :

Cooking :
Pumpkin : 1 Bowl (Half of one small pumpkin).

Grinding :
Coconut : 1 Small cup
Daniya /Coriander seeds : 1 Tbs
Jeera/ Cumin Seeds : 1/2 Tsp
Byadagi Chilly : 4 to 5

To Add :
Tamarind Pulp : 1 Tbs
Salt : As required
Turmeric : A little

Seasoning :
Coconut Oil /Any cooking oil : 1 Tsp
Byadagi chilly : 1
Mustard seeds : 1/2 Tsp
Methi Seeds : 3 to 4 Seeds
Ingh/Asafoetida : A little

Method : 

1. Wash and peel off the skin and the pulp from Pumpkin and cut it into small pieces.

2. Cook pumpkin pieces with little water.

3. Soak a small marble size tamarind and take out the pulp and add it to cooked pumpkin.
4. Grate coconut and grind it with coriander seeds, jeera and byadagi chilly.

5. Add salt and turmeric to cooked pumpkin pieces and cook for a minute.

6. Add ground coconut mixture and mix it well and cook for 2 to 3 minutes. Stir in between.

7. Now Pumpkin Curry is ready.

8. Shift it to a serving dish.

9. Prepare Seasoning with coconut oil (Optional), mustard seeds, ingh, 1 byadagi chilly and curry leaves. Add this to Pumpkin Curry and serve.

Note :

Do not over cook pumpkin pieces. Adding more or less byadagi chilly is optional. Use of coconut oil is optional. No Onion or garlic is added here.
Time : 20 Minutes.
Serves : 2 to 3. 

ಕೇಸು/ Kesu/ Colocasia Sasive/ Colocasia Mustard Curry

Kesu/ Colocasia leaves are good to eat during the rainy season and it helps us to keep our body warm.

I have prepared sasive/mustard based curry using Kesu leaves.  We do have some leaves grown in pots in our terrace garden.
It is an easy dish and one should remember to use proper amount of tamarind while cooking. Or it starts to itch and the food goes waste.
I have used some kesu leaves, mustard seeds, green chilly and seasoned in coconut oil.

Let us see some benefits of having Kesu Leaves in our diet. 

Kesu leaves are loaded with potassium, minerals, vitamins and healthy properties. It has vitamin C, vitamin A and C. They are rich in fiber and protein. It is gluten free and helps in lowering the blood pressure. It helps in building strong immune system in our body. It is rich in disease fighting antioxidants. It helps in good digestion. It is said that it is good for diabetes.
 Let us see the recipe now :

Ingredients : 

To Cook :
Kesu /Colocasia Leaves : 10 to 15 (Small ones)
Tamarind : 1 lemon size (small lemon)
Salt : As required
Turmeric : A little
Jaggery : 2 Tbs
To Grind :
Coconut : 1 Cup : 5 to 6 Tablespoons
Mustard Seeds : 1/2 Tsp
Green chilly : 2 to 3
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Ingh/ Asafoetida : A little
Curry Leaves : 5 to 6

Method :

1 Wash and remove the hard part behind the leaves, cut it into small pieces.

2. Keep a pan on the fire and heat. Add coconut oil and mustard seeds. Let it splutter. Add curry leaves and ingh.

3. Soak tamarind in hot water and squeeze out the pulp and keep it aside.

4. Add cut Kesu leaves and fry for a minute. Add tamarind pulp. Add turmeric, salt and jaggery.
5. Let it cook till soft.

6. Grate coconut and grind it with 1/2 tsp of mustard seeds, 2 to 3 green chilly.

7. See that kesu leaves are soft. Add ground coconut mixture to kesu curry and mix it well.

8. Boil it for 2 to 3 minutes.

9 Shift it to a serving dish and serve as one of the side dish for lunch.

10. We had this Kesu Sasive for lunch.

Note : 

Use of tamarind should be proper. Adding less jaggery is optional. Use of coconut oil is optional. I have used some home grown Palak/Spinach leaves with Kesu leaves. (Optional). Use of more or less chilly is optional.
Time : 30 Minutes
Serves : 2 to 3 .

Fresh Turmeric Pachidi

Pachidi is nothing but Rayita or Rayta, a curd based curry.

We got some fresh turmeric from out pot. Last year during the Nagara Panchami, I bought some turmeric leaves to prepare Kadubu. Turmeric leaf Kadubu is very traditional and on that day of Nagara Panchami we have a custom that, nothing is fried, seasoned or even chapatis, dosas are prepared on Dosa / Chapati Pan. So mostly steamed food or cooked food is eaten on that day.
Coming back to turmeric it was a good yield in the pot. I was so happy to pick them.
I gave fresh turmeric to my relations and our friends too.
I did use this fresh Turmeric for Pachidi and Turmeric Milk which is very good for health these days.

Let us see some benefits of Turmeric.

Turmeric is the most effective nutritional supplement  and  benefits to our body and brain. Turmeric contain bio active properties with medicinal values. It is rich in anti - inflammatory sources and good antioxidant content. Turmeric is good for brain health. It is good for skin health. Turmeric is good for Turmeric can help for preventing and treating Alzheimer disease. It is good for treating depression. It is good for treating age related diseases.
Lets see the simple and healthy recipe of Fresh Turmeric Pachidi.

Ingredients :

Fresh Turmeric : An inch
Curd : 1 Cup
Salt : As required
Green chilly : Just a small piece. (1/2).
Seasoning : 
Ghee : 1 Tsp
Jeera/ Cumin Seeds : 1/2 Tsp
Curry Leaves : 4 to 5

Method :

1. Slightly scrape out the outer layer of turmeric and wash it nicely.
2. Grate or cut into very small pieces.

3.Wash and cut green chilly into very small.
4. Now add a  small cup of curd, little salt to grated turmeric.

5. Mix it well and add seasoning done with Jeera/Cumin seeds, curry leaves and very little ingh.

6. Serve a tablespoon of Turmeric Pachidi in the beginning of the lunch.

Note :

This Fresh Turmeric Pachidi should be eaten at the beginning of the lunch. It is a healthy pachidi.  It should be served maximum One Tablespoon. Adding more chilly is optional. Mild spice is always better. Turmeric keeps the body warm and is better to use less chilly. (Heat for the body). No Onion or no garlic recipe.
Time : 10 Minutes.
Serves : 2 to 3 Serves.

Elemuri /elemuni leaves Chutney - ಎಲೆಮುರಿ ಸೊಪ್ಪಿನ ಚಟ್ನಿ

Elemuri/Elemuni Leaves are herbal leaves, loaded with vitamins and minerals. Our ancestor new the values and benefits of the leaves. They used so many natural growing leaves in our cooking. So we need to follow them to keep ourselves fit.

ಎಲೆಮುನಿ/ ಎಲೆಮುರಿ/ ಎಲಿಮುರಿ /ಎಲೆಂಬರಿ/ಎಲ್ಸೆ ಸೊಪ್ಪು ಎಂದು ಕನ್ನಡದಲ್ಲಿ ಹೇಳುವರು  ಈ ಸೊಪ್ಪಿಗೆ.

Here I have tried Chutney with Elemuri/Elemuni Leaves.
Let us see the recipe Now :

Things Needed :

To Fry: 

Cooking Oil : 1 Ts

Elemuni/Elemuri Leaves : 1 Bowl
Red Chilly : 4 to 5
Urid dal : 1 Tbs
Pepper Pods : 4 to 5
To Grind :
Coconut : 1 Cup
Grated Raw Mango : 1 Tbs
Fried ingredients
To Add :
Salt : As Required
To Seasoning :
Mustard seeds : 1/2 Tsp
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8

Method :

1. Wash and remove the leaves and keep it aside.

2. Keep a pan on the fire and heat. Add a little oil and urid dal. Fry nicely till it turns as slightly golden brown.Add pepper pods.

3. Add red chilly and fry. Add little ingh and curry leaves. Add Elemuri/Elemuni leaves and fry nicely for 5 minutes.

4. Put off the fire and add grated mango. Mix it well and let it get cool.

5. Grate coconut and grind it with fried ingredients.

6. Shift it to a serving dish and add mustard seeds seasoning done in coconut oil.

Note :

Add only the leaves and fry nicely. Adding tamarind pulp instead of mangoes is optional.
Do not fry fresh coconut. Use of any cooking oil is optional.
Time : 15 Minutes.
Serves : 4 to 5 .

Jack Fruit Guli Appa / Jack Fruit Paddu

Jack fruit season is almost over, you need to wait for one more year for the jack fruit season. May be the last Jack fruit I am using it here to prepare Jack fruit Guli Appa/ Paddu/ Paniyaram. 

We use rice to prepare this Jack fruit Dosa, Kadubu and Guli Appa. Here I have used Rava/semolina instead of Raw Rice and prepared this yummy Jack Fruit Guli Appa

I have used Jack Fruits, joni Bella (organic jaggery which is bit liquid form), medium size rava and little coconut.

Let us see the benefits of Eating Jack fruits in our diet. 

It is always better to have fruits and vegetables during their seasons. They are filled with vitamins and minerals during the seasons they are naturally grown. 

Jack Fruits are filled with Vitamin C and potassium. They are energetic and provide energy to our body. 

There is a proverb in Kannada language. ಹಸಿವಾದಾಗ ಹಲಸಿನ ಹಣ್ಣು ತಿನ್ನು ಹಾಗೆಯೇ ಹೊಟ್ಟೆ ತುಂಬಿದಾಗ ಮಾವಿನ ಹಣ್ಣು. It means when you are hungry that we should eat Jack Fruits and when we are full, we should eat Mango. Jack fruits fill the stomach and is good for getting your energy back. And when you are full One should eat mango that helps the food to digest..

Jack fruit prevents Anaemia and take care of good eye sight. It is good for building muscles. It is said it helps to cure mental stress and skin diseases.

Let us see the recipe now :

Things Needed : 

Jack Fruits : 10 to 15 

Rava /Rave/Semolina : 2 Cups

Coconut : 1 Cup (small cup)

Jaggery : 3/4 Cup

Salt : A little

Oil /Ghee : 3 to 4 Tbs

Method :

1. Cut Jack Fruits into small pieces.

2. Grind cut jack fruits with coconut. Do not add any water while grinding.

3. Mix it with 2 cups of rava, little salt and 3/4 cup of jaggery. I added Organic liquid jaggery. (You can add powdered jaggery if you do not get organic jaggery). Let the batter rest for 10 minutes.

4. Keep a guli appa pan on the fire and heat. Put little oil to each mould/Guli. (Down portion of the pan). Add little oil on the top. Cover and cook on low flame.

5. Turn the other side and cook for a minute.

6. Take out ready Jack Fruit Guli Appa to a serving bowl. Prepare the rest of the Guli appa the same way.

7. Serve Jack fruit Guli Appa with ghee on top.

Note : 
Use of Raw rice instead of rava is optional. Use of organic jaggery is optional. Adding more or less jaggery is optional.
Time : 3o to 35 Minutes.
Serves : 2 to 3.

Jack fruit Palya/ ಹಲಸಿನ ಹಣ್ಣಿನ ಪಲ್ಯ

Jack fruit is a seasonal fruit and yummy to eat it and many dishes can be prepared.

We do lots of dishes like halasina dose, kadubu, guli appa, payasa, curry with raw jack etc.
This is one of the seasonal fruit and is always good to have the seasonal fruits and vegetables during their seasons.
I have used jack fruits, coconut, mustard seeds, and little oil.

Lets see some benefits of eating Jack Fruit in our diet.

Jack fruit helps to prevent Anaemia. Good for skin.  It is good for digestion and full of fiber. Helps to build strong muscles. It is good for curing mental stress. Good for hair nurture and good eye sight.
It contain Vitamin C, Vitamin A, magnesium, proteins, manganese, potassium and copper.
Lets see the recipe Now :
No Onion OR Garlic used in this recipe.
Udupi style, traditional recipe is this. Just prepare seasoning and stir cut jack fruit pieces. Add salt and turmeric powder. Grate coconut and grind it with mustard seeds and byadagi chilly. Add this ground coconut mixture and mix it well. Your Jack fruit dry palya is ready.

Things Needed : 

Jack fruit pieces : 1 Big Bowl. (10 to 15 pieces).
Grated cocontu : 1 Cup
Byadagi chilly : 2 to 3
Salt : As required
Seasoning :
1 Tablespoon Oil
1/2 Teaspoon Mustard seeds
1/2 Teaspoon Jeera/cumin seeds
3 to 4 Curry Leaves

Method :

1. Cut Jack fruit into small pieces.

2. Grate coconut and dry grind it with mustard seeds and byadagi chilly.

3. Keep a pan on the fire and heat. Add a tbs of oil and put mustard seeds and jeera.

4. When mustard seeds splutter add curry leaves and cut jack fruit pieces.

5. Add salt and cook on low flame. Stir in between so that it does not get burnt.

6. Add ground coconut and stir slowly and cook for 2 minutes.

7. Shift it to a serving dish. and serve as one of the side dish.

Note : 

Do not add water while cooking. Jack fruit is full of moisture and is sufficient to cook.
Do not add any jaggery, since jack fruit are quite sweet. Adding coconut oil is optional.
Do not add more chilly, jack fruit curry is mild curry and it taste better with less chilly/spice.
Adding coconut is optional. You can use only mustard seeds and byadagi chilly to dry gr ind.
Time : 15 Minutes.
Serves : 2 to 3 (As one of the side dish).